Certainly, there is beauty inherent in the diaspora, in being a part of a family with roots that stretch across countries and continents. But there is also loss.
An interview with Sean Brock, who earned his James Beard Award at the helm of McCrady’s in Charleston, South Carolina, but learned to love cooking in the coalfields of Wise, Virginia. His first cookbook, Heritage, will be published in October.
Last night, we welcomed Michael Pollan to the University of Mississippi campus for a talk about his latest book, Cooked: A Natural History of Transformation.
At the 16th Southern Foodways Symposium on Women at Work, Rebecca Sharpless detailed the oft-untold story of black women working as domestic cooks in white people’s homes. In the introduction to her book, Cooking in Other Women’s Kitchens, Sharpless says, “This study began as a part of a larger work on southern women who used … Continued
Sara Wood, our newest collaborator, just returned from Charleston, South Carolina, where she collected three new oral history interviews. This is her report from the field.
Today, for Easter week, we bring you a recipe for Gumbo z’Herbes by Leah Chase and Sara Roahen. Gumbo z’Herbes is traditionally eaten in New Orleans on Holy (Maundy) Thursday, so you’ve got a couple of days to gather your ingredients and prepare this labor-intensive—but oh-so-worth-it—gumbo. Leah Chase (l) and Sara Roahen. Gumbo z’Herbes from … Continued
Since the mid-1990s, an influx of Latino immigrants has radically transformed what Southerners expect of Mexican food. In this oral history project, we focus on Kentucky.
